APPENDIX IV 193 



tion ; necessary conditions for growth ; relation 

 (1) to soil fertility, (2) to flavors of food, (3) to 

 the industries, (4) to diseases. 



b. (Optional.) Yeast : microscopical appearance and size ; 



reproduction; changes caused by yeast; uses 

 of yeast. 



c. (Optional.) Bread mold; structure; reproduction and 



life history ; nutrition in the fungi. 



d. (Optional.) Other fungi: mushrooms, rusts, and smuts; 



economic importance. 



I. PLANT CLASSIFICATION. 



1. Common methods of classification. 



a. Herbs, shrubs, and trees : define each ; give examples. 



6. Annuals, biennials, and perennials; define each; give 



examples, 

 c. Deciduous and evergreen trees and shrubs: define each; 



give examples. 



2. (Optional.) Scientific method of classification. 



a. Seed-producing plants. 



(1) Gymnospefms and angiosperms. 



(2) Monocotyledons and dicotyledons. 



(3) Plant family, genus, species, variety. 



b. Spore-producing plants. 



(1) Ferns: fern plant; spores; prothallus; fertilization 



of the egg-cells ; alternation of generations. 



(2) Mosses : moss plant ; protonema ; sexual generation ; 



alternation of generations. 



(3) Algae : Spirogyra, its structure, methods of reproduc- 



tion and functions; Pleurococcus and other 

 algae. 



(4) Fungi (see H, 3, above). 



Note. The following outlines were prepared by Miss Martha 

 F. Goddard, late of the Morris High School, New York, N.Y. 

 They furnish an admirable review of the most important nutritive 

 o 



